| 释义 |
ace·to·bac·ter 英ə,si:tə'bæktə美ə,si:tə'bæktə Economist⁵³⁵⁸¹⁺¹
基本例句
n.微醋菌属
A good yeast will outgrow the odd bacterium that gets in, but the sloppier you are the more likely something like acetobacter is going to get in and turn your wine to vinegar.
优质的酿造酵母可以压制部分外来的细菌，但是一些厌氧菌却不好控制，容易把酒转酸。 blog.sina.com.cn
It is period that brewed acetic acid with fixed- acetobacter occur peroxidation. In this paper, we introduced the phenomenon? causation?function and control means of peroxidation.
固定化醋酸菌酿造食醋的过程会产生过氧化反应，文章简述过氧化反应产生的现象、原因、机理和控制的方法。 cnki
Strain of Acetobacter pasteurianus cells were immobilized with sodium alginate as the carrier.
以海藻酸钠为载体，采用包埋法固定化醋酸杆菌。124.205.222.100
The green tea mixture helps encourage the bacteria, known as Acetobacter, to produce the cellulose filaments.
绿茶的混合物有助于细菌的生长，众所周知的醋菌属可以生产细胞质膜纤维素的细丝。 yeeyan
Ganoderma lucidum vinegar beverage was fermented by adding proper alcohol into Ganoderma lucidum liquid to immobilize Acetobacter spp.
以灵芝培养液为主要基质，添加适量酒精以固定化醋酸菌发酵灵芝醋酸饮料。 cnki
Hydrophilic characteristics are imparted to hydrophobic synthetic substrates, such as polyester fibers, by incubating a culture medium with Acetobacter bacterium in the presence of the substrate.
亲水特性传授给疏水基合成聚酯纤维等，通过孵化与醋中的衬底存在细菌培养基。 www.1168818.cn
Hydrophilic characteristics are imparted to hydrophobic synthetic substrates, such as polyester fibers, by incubating a culture medium with Acetobacter bacterium in the presence of the substrate.
亲水特性传授给疏水基合成聚酯纤维等，通过孵化与醋中的衬底存在细菌培养基。1168818
Kombucha was fermented with pure strains of yeast Y1, lactobacillus R3 and acetobacter C5, and the technical conditions of fermentation were optimized.
采用自行分离纯化的酵母菌 Y1、乳酸菌 R3、醋酸菌 C5进行纯种混合发酵生产红茶菌饮料，并对发酵工艺条件进行优化。 dictall
Research on vinegar fermentation technique with immobilized Saccharomyces cerevisiae Hansen and Acetobacter spp.
固定化酵母菌和醋酸杆菌发酵食醋工艺研究。 kuenglish
The paper introduced the main hazard and the corresponding control measures in the cider fermentation and hoard using film yeast. Acetobacter and zymomonas strains.
主要介绍了膜醭酵母、 醋酸菌、 发酵单胞菌属细菌在苹果酒发酵和贮存中产生的危害及其控制措施。 chemyq
The results showed that the microorganism in fermented apple pomace were mainly yeast, acetobacter and lactobacilli.
结果表明：发酵苹果渣中的主要微生物是酵母菌、醋酸菌和乳酸菌； cnki
Through fermentation by yeast and Acetobacter, the acerbity of the juice of Carica papaya was removed and the sourness was subdued. It was suitable to prepare acetic acid beverage.
结果表明，木瓜汁经过酒化、醋化后涩味已完全消除，酸味也变得柔和，适合调配果醋饮料。 cnki
Acetobacter and Gluconobacter can be allowed to oxidize the ethanol to acetic acid and form a wine vinegar.
醋酸杆菌和葡萄糖酸菌可以用来氧化乙醇而得醋酸形成一种葡萄酒醋。 ebigear |